Ingredients
4chicken breast,(6 oz), halves, boneless and skinless
⅓cupolive oil,plus more for grill
1tbsplemon zest
⅓cuplemon juice,fresh
4garlic cloves,(1½ tbsp), minced
2tspdried oregano
½tspdried basil
½tspdried thyme
½tspdried rosemary,crushed
salt and freshly ground black pepper
fresh parsley,chopped, for serving
Preparation
Using the flat side of a meat mallet, pound the thicker parts of chicken to even thickness.
In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper.
Place the chicken in a gallon size resealable bag, pour in the olive oil mixture. Seal the bag while pressing the air out. Rub the marinade over the chicken.
Transfer to refrigerator and allow to marinate for 2 to 5 hours, rotating the bag and moving chicken around halfway through, if possible.
Preheat the grill over medium-high heat to about 425 to 450 degrees F.
Brush the grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until the chicken registers 160 to 165 degrees F on an instant read thermometer.
Let the chicken rest for 5 minutes, garnish with fresh parsley. Serve, and enjoy!
